Ingredients
-
1 Pound Linguine Noodles
-
2 Tablespoons Olive Oil
-
2 Zucchini
-
1 Yellow Squash
-
1 Carrots
-
6 Ounces Frozen Edamame
-
2 Eggs
-
.5 Cup Half and Half
-
4 Ounces Shredded Parmesan Cheese
-
Optional
-
3 slices BaconOptional
Directions
- Cook Pasta: Cook linguine noodles in a large pot according to package directions. Drain and set aside.
- Prepare Ingredients: If using, slice bacon into small pieces. Cut the ends off of the two zucchini and the yellow squash then cut in half lengthwise and slice into half moons. Peel the carrot and use the peeler to slice the carrots into long thin ribbons.
- Cook Ingredients: Heat very large frying pan and add oil. If using, add bacon and cook until crispy then remove and set aside. Add zucchini, yellow squash, carrot and edamame and cook, stirring until vegetables are tender.
- Finish Pasta: Once vegetables finish cooking, keep on the heat and add drained noodles and stir to combine. Then add eggs and bacon (optional) to the pan. Stir constantly until combined and remove from heat. Immediately add half-and-half and shredded parmesan cheese and stir and turn the noodles until a thick and creamy sauce coats all the noodles and vegetables. *Note: Stirring in the half and half and cheese may be easier to do in a large bowl
- Serve: Split pasta evenly between four bowls or containers. As an optional garnish, sprinkle more parmesan cheese and a small amount of Italian seasoning on top.
Meal Prep Tip:
This pasta keeps well for 3-4 days in the refrigerator. Reheat the pasta slowly and be careful not to overheat the pasta as it can dry out. If it does dry out, stir in a small amount of water or milk.
* I get commissions for purchases made through links in this post.
(Visited 906 times, 1 visits today)
